I didn’t have date syrup, but as Chef said honey or maple syrup can be a substitute–then that’s what I did. Actually I substituted with both honey and maple syrup together. (I also didn’t have four peppers mix, so ‘just used black peppercorns.)

This is Chef’s recommendation–to fry the livers until they start to change colour, then add the balsamic vinegar, date syrup (or honey/maple syrup), salt and pepper. Mix and cook until the livers are cooked just right (3-4 mins)–then remove the livers from the skillet and set aside. Meanwhile, continue cooking the sauce until they thicken, return the livers and add some fried onions, mix, adjust seasoning to taste, then cook over high heat for 1 minute before serving.

And thanks for sharing the recipe, Chef! 🙂 I will surely be cooking this again (and again!)! Next time I see a four peppers mix I will get a jar, and ‘will continue to be on the hunt for date syrup! Happy weekend! 😊☀🌊🎣